Buttery Pound Cake
Buttery Pound Cake
Recipe courtesy of Karen Porter of Tilly's Cakes
Make 1 loaf
3 tablespoons whole milk, room temperature
3 extra-large eggs, room temperature
1 3/4 teaspoons pure vanilla extract
1 1/2 cups sifted cake flour (not self-rising)
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
14 tablespoons unsalted butter, softened
Preheat oven to 350 degrees. Line the bottom of an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with parchment paper. In a medium bowl, mix together milk, eggs, and vanilla; set aside.
Place flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until well blended. Add butter and half of the milk mixture; continue mixing until moistened. Increase mixer speed to medium and beat for 1 minute.
Scrape down sides of bowl. Add half of the remaining milk mixture. Beat on medium speed for 30 seconds. Scrape down sides of bowl and add remaining milk mixture. Beat again on medium speed for 30 seconds.
Pour batter into prepared loaf pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. While cake is still warm, invert onto a wire rack. Completely wrap in plastic wrap to keep cake moist.
Cream Cheese Pound Cake
Cream Cheese Pound Cake
Makes 2; Prep Time: 20 minutes; Total Time: 1 hour, 45 minutes
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 bar (8 ounces) cream cheese, room temperature
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons salt
Nonstick cooking spray
1. Preheat oven to 350°. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
2. Generously coat two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
Chocolate Fondue
Chocolate Fondue
Yields 10 servings
3/4 cup heavy whipping cream, reserve 1/4 cup
4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
A nip of Grand Marnier
1/4 cup finely chopped hazelnuts or almonds, optional
1-2 store-bought pound cakes, cut into cubes
1 package shortbread cookie sticks
1 package pretzel rods
1 pineapple, peeled and cut into chunks
3 pints stem-on strawberries or regular strawberries if stem on is hard to find
Heat 1/2 cup cream in a heavy, non-reactive saucepot over moderate heat until cream comes to a low boil. Remove from the heat and add chocolate. Let the chocolate stand in hot cream 3-5 minutes to soften, then whisk together. Stir in Grand Marnier and chopped nuts, if using. Transfer to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to achieve desired consistency. Serve with the pound cake, pretzels, shortbread cookies, pineapple and strawberries.
Pound Cake with Maple Glaze
Pound Cake with Maple Glaze
Makes one cake
For the Cake:
1 cup unsalted butter (2 sticks), softened
3 cups cake flour (not self-rising), plus more for pan
3 cups granulated sugar
6 large eggs, room temperature
1 cup heavy cream, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1/4 teaspoon almond extract
For the Glaze:
2 tablespoons unsalted butter
1/4 cup pure maple syrup
1 cup confectioners' sugar
1. Butter and flour a 10-cup bundt pan; set aside.
2. Prepare the cake; In the bowl of an electric mixer fitted with the paddle attachment, combine butter and granulated sugar until fluffy, about 10 minutes. Add eggs, one at a time, mixing well after each addition. Add 1/2 each of the flour and cream, mixing well to combine. Add remaining flour and cream, mixing until incorporated. Stir in vanilla, lemon, and almond extracts.
3. Pour batter into prepared baking pan. Transfer to unheated oven; bake at 300° for 1 hour 45 minutes. Let cool on wire rack in pan for 15 minutes. Remove from pan, place cake on wire rack, and let cool completely.
4. Prepare the glaze; In a small saucepan, melt butter and syrup together over medium heat. Whisk confectioners' sugar into hot mixture until smooth, and immediately pour over cooled cake.
Pound Cake
Pound Cake
3 cups all purpose flour
1/4 tsp. salt
1 1/2 cups butter softened (3 sticks)
1 package cream cheese
3 cups sugar
6 eggs
1 1/2 tsp. vanilla
Do NOT preheat oven!
Grease and flour bundt pan.
Sift flour and salt set aside .
Cream butter, cream cheese and sugar on low for 10 minutes. (mixture will get light and fluffy).
Beat in eggs alternating with flour. Mixing well after each addition.
Add vanilla.
Pour into pan.
Put in oven and set oven for 325.
Bake 1 1/2 hours (90 minutes)
Cool cake in pan.
The top gets crispy which is the best so don't worry about that. If it starts looking like its getting too brown. I lay a piece loosely of aluminum foil over it.
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